High degree of substitution, faster to hydrate
Low degree of substitution,slower to hydrate
High degree of polymerization,high viscosity-->slow to hydrate
Lower degree of polymerization,low viscosity-->faster to hydrate
Factors affect gum properties
Molecular weight
Monosaccharide composition
Type of side chain
Number of side chain
Distribution of side chain
List of hydrocolloid:
(Gelling Gums)
Pectin
Carrageenan
Alginate
Gelatin
Agar
Gellan
Konjac Glucomannan
Methyl cellulose ( hot)
(Thickening Gums)
Locust bean gum (LBG)
Tara gum
Gum Arabic
Gum karaya
Xantan gum
Guar gum
Tragacanth
Propylene glycol alginate
Carboxymethycellulose
Pectin
Raw material which are source of pectin: Citrus peel
Apple pomace
Sugar beet chips
Natural form is called protopectin ( where they are still in primary form and not yet extracted)
Types of pectin
High methoxyl pectin (HMP)---> degree of esterification>50%
Low methoxyl pectin (LMP)--->degree of esterification<50%
DE=Galacturonic acid partially esterified as methyl esters.
HMP
To form gel, the soluble solid content must be 5-58% and PH 2.8-3.8 in jam and jellies.
its a rapid set(DE 77) & slow set(DE 58)
Rapid set- widely used in jams with whole fruits(marmalade) -->to ensure uniform distribution
Calcium ion needed for it to form gel with low solid content and PH 1-7.
Thickening agent in yoghurt-because less calcium ion reactive than ALMP
Assist gelation in low sugar jam and jellies-because very reactive calcium ion
Heat reversible
Usage of pectin in food
Jams, jellies and preservatives
Stabilisers( in fruit juices, fruit drinks concentrated)
In fermented/directly acidified dairy products
Used in baked products-cake glazing,fruit fillings (confectioneries)
Soft drinks and sherbets
Ketchup,sauces,and chutneys
Carrageenan
Extracted of red algae, the Carrageenan structure composed of linear galactan polysaccharides that have sulfate(negative charge).
3 types---> kappa , Lambda, and Iota
Kappa and Iota Carrageenan have ability to form thermoreversible gels upon cooling of hot aqueous solution contain cation example potassium ion.
Lambda does not form gel
(Carrageenan versatile as food additives, because they are capable of binding water,promoting gel formation, act as thickener and stabilizing agents as well as improve the palatibility and food's appearance)
Lecture Summary
Week 1- week 5
(Gums and stabilizers)Hydrocolloid
Functions:
primary--->
- Thickening agent
- Gelling or texturizing agents
Secondary--->Structure of hydrocolloid
High degree of substitution, faster to hydrate
Low degree of substitution,slower to hydrate
High degree of polymerization,high viscosity-->slow to hydrate
Lower degree of polymerization,low viscosity-->faster to hydrate
Factors affect gum properties
List of hydrocolloid:
(Gelling Gums)
(Thickening Gums)
Pectin
Raw material which are source of pectin:
Natural form is called protopectin ( where they are still in primary form and not yet extracted)
Types of pectin
High methoxyl pectin (HMP)---> degree of esterification>50%
Low methoxyl pectin (LMP)--->degree of esterification<50%
DE=Galacturonic acid partially esterified as methyl esters.
HMP
LMP
Usage of pectin in food
Carrageenan
Extracted of red algae, the Carrageenan structure composed of linear galactan polysaccharides that have sulfate(negative charge).3 types---> kappa , Lambda, and Iota
(Carrageenan versatile as food additives, because they are capable of binding water,promoting gel formation, act as thickener and stabilizing agents as well as improve the palatibility and food's appearance)
Food examples that use carrageenan
Desserts, gels, ice-cream, chocolate, milk, canned foods.